Southwestern Corn and Black Bean Skillet

4.8

(4)

4 Reviews

3 Photos

This easy Southwestern skillet recipe with corn, black beans, and peppers is perfect to serve alongside tacos, enchiladas, fish, and even burgers.

Submitted by Soup Loving Nicole

Updated on August 8, 2024

3

Prep Time:

20 mins

Cook Time:

10 mins

Total Time:

30 mins

Servings:

8

Jump to Nutrition Facts

Ingredients

4 ears corn, shucked and kernels removed
1 small red bell pepper, diced
¼ cup chopped red onion
1 large jalapeño pepper, seeded and minced
1 tablespoon lime juice
2 teaspoons chili powder
salt and freshly ground black pepper to taste
1 (15 ounce) can black beans, rinsed and drained
¼ cup chopped cilantro

Directions

Combine corn, bell pepper, onion, jalapeño, lime juice, chili powder, salt, and pepper together in a bowl.
Heat a large skillet over medium-high heat. Add corn mixture; cook and stir until onion translucent, 5 to 6 minutes. Stir in black beans; cook until heated through, about 2 minutes. Off heat, sprinkle cilantro over top.

Nutrition Facts (per serving)

95	Calories
1g	Fat
19g	Carbs
5g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 95
% Daily Value *
Total Fat 1g	1%
Saturated Fat 0g	1%
Sodium 238mg	10%
Total Carbohydrate 19g	7%
Dietary Fiber 6g	20%
Total Sugars 2g
Protein 5g	10%
Vitamin C 19mg	21%
Calcium 25mg	2%
Iron 1mg	8%
Potassium 339mg	7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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